Sazon Chicken Stew

Do you find yourself tired of the same old chicken dishes? Do you have a husband that complains about chicken dishes? Do you have kiddos that only want to eat chicken in the form of fried or nuggets?

Then I have the recipe for you! See as a person that likes to eat healthy meals, I also live with three males – in which two can be pretty picky about their meals, while one thinks we should have steak every night! So I am always on a quest for various ways to incorporate more chicken and fish into our diets without complaints. I came across this dish on Instagram….which means that I had to do a little research into it since I was only given the name with a small idea of what was used. I mean why post a great pic and not the recipe? Luckily for you I am not that person!

The recipe is very simple and easy. It does require some time to marinate so allow at least a full day. I personally like to let the chicken sit in the marinade for a couple days before cooking. You can also use any chicken pieces that you like, but I do like to cook all parts of the chicken for this dish. If you do opt for breast only/thighs only may I suggest skin on, bone in – it will just taste way better. Of course you can use boneless/skinless if you prefer. It will still be tasty!

Sazon Chicken Stew

one head of garlic (peeled)

two-three sprigs of rosemary, removed from stem

several sprigs of thyme, removed from stem

a fistful of parsley

a fistful of cilantro

juice from 4 lemons

juice from 2 oranges

orange zest

2 tbsp apple cider vinegar

2 tbsp soy sauce

1 tbsp mustard

2 tbsp BBQ sauce

couple pinches of paprika

Whole chicken, but into pieces

1-2 tbsp olive oil

1 tbsp brown sugar

Place first 13 ingredients in blender and blend. Pour over the chicken and let marinate for couple days in fridge.

Heat stew pan/large pot over medium heat with some olive oil. Add one tbsp of brown sugar in oil, and wait for it to brown in the pan – takes just a minute (maybe less)

Add your chicken to the pan and let it brown. Flip and begin browning on other side. Once the chicken is brown on both sides sprinkle a little salt on the chicken and stir it around.

Cover the chicken, place the heat on medium-low, and let it simmer for about 30-40 minutes. Stir the chicken around about every 10 minutes. After the chicken is done remove the lid – if liquid is still in the pot let it simmer with the lid off about 10 minutes.

The chicken should be falling off of the bone with the liquid “sauce like”. We like to serve this over rice/cauli-rice along with some veggies or a salad. It has such a wonderful flavor from the marinade – I promise your family will not complain about this dish. Happy eating!